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Gingered Asparagus And Bow Tie Pasta Salad



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Gingered Asparagus And Bow Tie Pasta Salad

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Posted by ADMIN at 09/26/2007 06:36 | 0 comments

Directions:

Bring a large pot of salted water to a boil. Cook the pasta al dente, drain
and set aside. Heat 1 tablespoon of the oil in a large nonstick saut pan.
Add shallots and ginger and saut approximately 3 minutes. Add the asparagus
and saut until tender, about 3 to 5 minutes more, depending on the
thickness of the stalk. Whisk the remaining oil, raspberry vinegar and
orange zest together in a large bowl. Add the pasta, asparagus and orange
sections, then toss together. Season to taste with salt and pepper. Serve
warm or cold.

Ingredients:

1/3 lb Bow tie pasta; (also called
-farfalle)
1/4 c Peanut oil
3 tb Shallots; minced
2 tb Fresh ginger; minced
2 lb Asparagus; ends snapped off,
-stalks peeled, and cut into
--1 1/2-inch pieces
2 tb Raspberry vinegar
1 Orange; zest and sections of
Kosher salt
Freshly ground pepper

Serves:

3 servings

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